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M A Y / J U N E 2 0 1 7 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 1 9
looking for locations in the 2,000- to
2,500-square-foot range.
All of the units feature open kitch-
ens that comprise roughly one-third
of the total footprint. "We believe the
kitchen is the heart of it all, so we've
pulled that forward and opened it
up," Chissler says. "From the rounded
counter, you can look back in and see
fresh biscuits being made, coffee being
made, sandwiches being assembled.
It's designed to show off the food."
Holler & Dash takes a chef-driven
approach to menu development and
ingredient sourcing. The initial menu
was created in collaboration with noted
Nashville chef Jason McConnell. Starting
with the biscuits, he helped to refine reci-
pes and create the concept's signature
multilayered flavor profiles. Items like the
Kickback Chicken sandwich, which pairs
fried chicken with creamy goat cheese,
scallions and spicy-sweet pepper jelly
on a fresh biscuit, highlight McConnell's
approach to creating craveable combina-
tions. Other popular selections include
the Pork Rambler, with fried pork tender-
loin, blackberry butter and onion straws,
and the Hollerback Club, with bacon,
guacamole, fried green tomatoes and Hol-
lerback sauce.
Brandon Frohne serves as director
of culinary. Along with McConnell, he
has further refined the menu and put a
strong focus on sourcing premium local
and regional products.
"Jason and Brandon are commit-
ted to making sure we have the best
products and that we source from local
and regional partners who share our
culture," Chissler says. "Having them on
board has helped us leverage local supply
chains and also gives us credibility within
the marketplace that there is a strong
culinary program behind this brand."
Pine State Biscuits
HQ: Portland, Ore.
Ownership: Kevin Atchley,
Walt Alexander, Brian Snyder
Units: three, plus farmers market stand
Hours: 7 a.m.-3 p.m. daily
Unit size: 600-1,000 square feet
Average check: $12-$15 with no
alcohol; $18-$21 with alcohol
Best seller: the Reggie biscuit sandwich
with fried chicken, bacon, cheese, gravy
Launched in 2006 as a farmers market
stand, Pine State Biscuits has become a
Portland favorite and grand dame of the
biscuit-house phenomenon in the Pacific
Northwest. The brainchild of three North
Carolina transplants, Pine Street has
grown to three brick-and-mortar loca-
tions in addition to its original farmers
market presence. A fourth restaurant is
expected to open later this year.
Kevin Atchley, who started the
company with college friends Walt
Alexander and Brian Snyder, says the
concept is based on traditional rural
Southern biscuit kitchens that the trio
frequented as kids. "Many of them
operated 24 hours a day, and they
were always swarming with people.
The biscuits were handmade, fresh
and hot," he says. "We took that basic
theme and updated it with what we felt
would suit the urban Portland mar-
ket. We focused on using the types of
ingredients and flavors that we prefer to
eat and on sourcing relatively healthy,
natural local products. I might be run
out of town in North Carolina for this,
but we dismissed the idea of using lard
Holler & Dash is a unique fast-casual concept built around biscuit sandwiches and offering a modern twist on
Southern hospitality. Photo by Erika Chambers